INGREDIENTS:

INSTRUCTIONS

Preheat the oven to 220°C.

Halve the potatoes and cut each half lengthwise into 4 wedges. Spray a roasting pan with nonstick spray. Toss together the potatoes, shallots, oil, Colman’s English Mustard, cumin, and salt in a large bowl. Get messy with it.

Spread the potato mixture in a single layer into the roasting pan, placing potatoes cut side down. Roast until the bottoms of the potatoes are crisp and golden, 15 – 20 minutes.

Turn the potatoes with a metal spatula and roast until tender and crisp on the other side, 10 – 15 minutes longer.